Sweet and Spicy Coleslaw Dressing

If you crave a flavorful coleslaw dressing sans mayo, this Sweet and Spicy Coleslaw Dressing is it. Slightly sweet and jalapeno spicy, and rounded out with a lovely tang from vinegar; this is the perfect side dish to spice up summer barbecues.

I’ve never been a fan of mayo-based coleslaws. My Mom ruined me forever because she would make this wonderfully sweet and tangy coleslaw dressing, forgoing those yucky heavy-handed with the mayo potluck/picnic type coleslaws.

Thanks, Mom!

This is her recipe (below). The only addition here is the pickled jalapenos, mostly because I can’t quit spicy foods. If you’re not spicy food inclined like I am, feel free to leave them out. The OG Mom bomb.com coleslaw recipe is fantastic without them.

I’m partial to the San Marcos brand of pickled jalapenos for this, and well, pretty much anything that could use a spicy pickled pick me up. I’ve found that, like fresh jalapenos, pickled ones can be unpredictable. You could eat one that is damn near equivalent to green bell pepper and then try another that immediately makes your eyes water and has you running for a cold glass of milk (or beer!). 

For this recipe, I used all the jalapenos in one 7-ounce can, including the seeds. I picked the carrots out for later snacking and saved the jalapeno juice as it makes a great base for zesty homemade vinaigrette.

That’s right, carrots in pickled jalapenos. Why tho? I’ve always wondered about this. After googling it this seems the most likely reason: because carrots have a unique capacity to absorb spiciness. I can attest that this is true as those carrots turn out to be spicy little suckers! Love ‘em.

There’s your fun fact of the day. I hope you’re envisioning The More You Know! Rainbow right now.

So if you’re in no mood for mayo, this Sweet and Spicy Coleslaw Dressing is sure to please with its sweet, spicy, and tangy flavor. Simultaneously refreshing, zingy, and complex.

How do you make Sweet and Spicy Coleslaw Dressing?

Ingredients

• 1 large onion, grated (I used a white onion)
• 1 cup granulated sugar
• 1/2 cup white vinegar
• 1 cup vegetable oil
• 1/2 teaspoon salt
• 1 teaspoon celery seeds
• 1 (7) ounce can pickled jalapenos (I used San Marcos)

1. Combine sugar and grated onion in a bowl and let stand for 20 minutes.
2. Pick out the jalapenos and process in a food processor or blender, until well pulverized.
3. Add the pulverized jalapenos and the remaining ingredients to a Mason jar.
4. Add the onion/sugar mixture once the 20 minutes are up.
5. Shake, shake, shake!
6. Refrigerate for at least 12 hours to let the flavors meld and get all delicious and spicy.

This recipe makes almost an entire Mason jar full of deliciousness, or approximately 3 cups. It may not look pretty, but what it lacks in aesthetics it makes up for in good taste.

And it contains only seven ingredients! Make it for dinner, bring it to a picnic, or have it be a cool complement to grilled goods. 

How do you store Sweet and Spicy Coleslaw Dressing?

Store in a lidded container, like a Mason jar, in the refrigerator. Keeps for up to one month. Shake before use.

If you like this, you’ll love:

Black Olive and Jalapeno Tapenade

Roasted Garlic Chimichurri

Citrus Jalapeno Salsa

Jalapeno Pickle Roll-Ups

Spicy Pico de Gallo

 

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